Sweet bread with grounded walnut kernel and raisins
The winter holidays are slowly approaching and we are already thinking about the delicious dishes we will put on the table. One thing is for sure: the cake can’t be missing.
Of all the goodies we prepare for Christmas, we seem to look forward to smelling the freshly baked cake. No walnuts, poppy seeds, chocolate, raisins, shit, all variants are our favorites. Today we have prepared a recipe with ground walnuts and brown raisins, both from the Maestro range.
The grounded walnut kernel from the Maestro range is ideal for sweet bread, because it is already ground, so it saves us a lot of work, and the brown raisins, slightly sweet, fit perfectly in this combination.
This cake with walnuts and raisins came out fluffy, balanced in the filling and dough and we really wanted it as soon as we saw it grow in the oven.
It’s a classic, basic recipe that anyone can prepare, so we wish you a lot of work (and kneading it, of course)!
Ingredients
For two cakes
1 kg of cake flour
300 gr. Orlando’s sugar
50 gr. fresh yeast
5 eggs (+ extra 2 eggs to grease the cakes at the end)
150 gr. butter (+ extra for kneading, can be butter or vegetable oil of your choice)
500 ml. lukewarm milk
1 small bottle of Orlando’s vanilla essence (25 ml.)
grated peel from an orange
1 pinch of salt
The filling
200 gr. Grounded Walnut Kernel Orlando’s Maestro
80 gr. Brown Raisins Orlando’s Maestro
1 medium apple
2 tablespoons cocoa
100 gr. powdered sugar Orlando’s Maestro
1 small bottle of Orlando’s rum essence (25 ml.)
Preparation
How to make cake dough
For starters, we take care of the dough, that is: in a bowl, we put the crushed yeast, two tablespoons of flour, and a teaspoon of sugar. Mix them, then gradually add 4 tablespoons of lukewarm milk and mix to blend. The composition should take the form of a paste. Cover the bowl with a plate or a clean towel and let the yeast rise for 15 minutes until it doubles in volume and small bubbles appear on the surface.
In a small saucepan add the warm milk, and put the sugar in the milk, and mix.
In a large white bowl, add the flour, salt powder, leavened yeast, and the yolks of the 5 eggs. Gradually add the milk with the sugar, mix, then add the melted butter and start kneading for 30 minutes. As we knead, we add extra melted butter or vegetable oil from time to time, so that it is easier for us to knead.
After we have finished kneading, cover the bowl with 2 clean towels and leave the composition to rise for 1 hour and a half in a warm place.
How to make the stuffing
Add the 80 gr. raisins in a bowl with the essence of rum and put warm water on them to cover them. Let them hydrate for 30 minutes.
Whisk the egg whites of the 5 eggs with a pinch of salt and powdered sugar. In a bowl add the chopped walnuts, the 2 tablespoons of cocoa, the apple cleaned and grated.
In the bowl, over the walnuts, gradually add the egg white foam and mix carefully with a wooden spoon or a silicone spatula, with circular movements from top to bottom, so that the filling remains aerated.
How to fill the cake
After the dough has risen, take it out of the bowl and place it on the work table, previously greased with oil. Divide the composition in half, then again in two.
Grease our hands with a little oil and spread the halves of the dough by hand (we do not need a rolling pin), until we give it a rectangular shape (do not insist not to stretch it too much, so that it is not too thin).
At the base of each strip of dough, we put the walnut composition, then over it 2 tablespoons of hydrated raisins. Roll out the dough and make sure both ends are closed.
We take two pieces of filled roll and knit them. Place them in a tray covered with baking paper, greased with a little oil, cover the sweet bread with a towel, and leave them to rise again for 20 minutes.
Grease the sweet bread with beaten egg yolk, then put the tray in the preheated oven at 180 ° C, for 40-45 minutes. Remove the sweet bread from the oven, let them cool completely, then cut into suitable slices and serve with gusto.
They are only good to eat with a glass of warm milk! You’re welcome!
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